Breadsticks

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Cook Time 15 mins
Total Time 15 mins
Servings 30 breadstricks

Ingredients
  

  • 200 ml water
  • 45 ml olive oil plus extra for brushing
  • 360 g Strong white bread flour
  • 1 tsp salt
  • 7.5 ml S&P dried yeast
  • 10 g S&P flour improver
  • poppy seeds coarse seat salt, freshly ground black pepper for coating (optional)

Instructions
 

  • Pour the water and olive oil into the bread machine pan. Add the yeast. Sprinkle on the flour, flour improver and salt.
  • Set the bread machine to the dough setting. Press start.
  • Lightly oil two baking sheets. Preheat the oven to 200°C/400°F/Gas 6.
  • When the dough cycle has finished, remove the dough from the machine onto a lightly floured surface and gently knock back. Roll it out to a 23 x 20cm rectangle.
  • Cut into three 20cm long strips. Cut each strip widthways into 10. Roll and stretch each piece to 20-30cm.
  • Space well apart on the baking sheets. Brush with olive oil, cover with cling film and leave in a warm place for 10-15 minutes.
  • Sprinkle with poppy seeds, coarse salt, or freshly ground black pepper if liked. Bake for 15 minutes, or until golden brown. Transfer to a wire rack to cool.
  • TIP: if you are using sea salt, don’t use too much as it can overpower the taste. Serve with your favourite soup.
  • If you like, you can refresh them in a hot oven for a few minutes just before serving.

Notes

Suitable to freeze
Defrost 2 hours.
  • VARIATION: Why not try substituting the strong white bread flour for Windmills tomato bread blend.
 
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